by HumbleBean
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HumbleBean's Notes:
Expand1/2 teaspoon oil Ask a question about this ingredient
1 can solid chunk tuna, drained Ask a question about this ingredient
1 teaspoon soy sauce Ask a question about this ingredient
1 1/4 teaspoon sugar Ask a question about this ingredient
1 teaspoon sake Ask a question about this ingredient
1/2 sheet nori, cut into thin strips with kitchen shears Ask a question about this ingredient
1 avocado, mashed Ask a question about this ingredient
Heat the oil over medium high heat. Fry the tuna in the pan for a couple of minutes until the moisture has evaporated. Add the shoyu, sugar, and sake and continue to cook until the liquid has cooked off and you’re left with dry, flaky tuna.
Ask a question about this stepAssemble the bowl with hot rice on the bottom, then top with nori, tuna, and avocado. Sprinkle with shichimi and serve.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
